banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Tex-Mex Pizza

    Share

    Tex-Mex Pizza

    With the flavours of tomato, beans, and avocado, this pizza tastes like an open-faced quesadilla. The mole sauce adds fiery richness that elevates each slice.

    Advertisement

    1 cup (250 mL) cooked or canned pinto beans, drained and rinsed
    1 chipotle pepper in adobo sauce, minced (or minced jalapeno)
    Juice of 1/2 lime
    2 garlic cloves, minced 
    1/2 tsp (2 mL) cumin powder
    14 oz (400 g) homemade or store-bought pizza dough
    1/2 cup (125 mL) grated cheddar cheese
    1/2 cup (125 mL) grated Monterey Jack cheese
    2 plum tomatoes, seeded and diced
    1/2 cup (125 mL) finely diced white onion
    1/2 cup (125 mL) frozen organic corn kernels
    1 small red bell pepper, thinly sliced
    1 avocado, thinly sliced

    Mole Sauce
    1 Tbsp (15 mL) water
    2 tsp (10 mL) instant espresso powder
    2 tsp (10 mL) cocoa powder
    2 tsp (10 mL) grapeseed oil or camelina oil
    1 tsp (5 mL) smoked paprika
    1/2 tsp (2 mL) cumin powder
    1/4 tsp (1 mL) cinnamon 
    1/4 tsp (1 mL) salt

    Using food processor or potato masher, mash together pinto beans, 2 Tbsp (30 mL) water, chipotle pepper, lime juice, garlic, and cumin until slightly chunky.

    Spread pinto bean mixture over prepared dough and top with cheeses, tomatoes, onion, corn, and bell pepper (in that order). Bake for 10 minutes, or until crust is golden brown and crisp.

    For mole sauce, stir together water and espresso powder in small bowl until dissolved. Stir in cocoa powder, oil, paprika, cumin, cinnamon, and salt until smooth.

    Top pizza with avocado slices and mole sauce.

    Makes 8 slices.

    Each slice (not including crust) contains: 160 calories; 7 g protein; 10 g total fat (4 g sat. fat, 0 g trans fat); 14 g total carbohydrates (3 g sugars, 5 g fibre); 266 mg sodium

    source: "A World of Pizza", alive #376, February 2014

    Advertisement

    Tex-Mex Pizza

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.